Praxisorientierte Leitfäden zur Automatisierung, relationalen Datenbankarchitektur, Excel-Migration und CRM-Einführung für Unternehmen.
Practical guide for Swiss event caterers, banquet managers, and party services: FADP/nDSG-compliant guest databases, binding quote calculation under the Swiss Code of Obligations (Art. 363/394 CO), VAT splitting (8.1% vs. 2.6%), and LIV allergen records.
Operational guide for Swiss corporate catering companies, office lunch delivery services, and commercial kitchens: maintaining hot-holding temperatures (minimum 65°C under HyV), LIV allergen declarations, route optimization during the peak lunch window (11:30–13:00), corporate subscriptions, and Swiss VAT splitting.
